This study addresses the identification and comparison of volatile organic compounds (VOCs) in different peony varieties to elucidate their distinct aroma profiles and the common VOCs that constitute the unique fragrance of peony flowers, laying a foundation for breeding high-quality peony varieties and developing related products. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) was employed to analyze and differentiate the VOCs of eight peony varieties: TAOXI, ZIHELIAN, BAITIANE, YAOHUANG, DAFUGUI, DAOJIN, HONGXIUQIU, and MANAOPAN. The study identified 87 VOCs, revealing significant differences in VOC compositions among the samples. Notably, BAITIANE displayed distinct differences in both color and VOC composition compared to the other seven varieties. It exhibited uniquely high levels of butanoic acid-M, butanoic acid-D, hexanal-D, ethanol-D, and ethyl acetate. Twelve key differential VOCs were identified as having significant impacts: ethanol-D, hexanal-D, (e)-2-hexenal-D, (e)-2-hexenal-M, hexanal-M, butanoic acid-M, acetic acid-D, acetic acid-M, butanoic acid-D, ethyl acetate, thiophene, and dimethyl sulfide. KEGG pathway analysis highlighted the roles of xenobiotics biodegradation, terpenoid metabolism, and amino acid metabolism in VOC biosynthesis. The findings are significant for the breeding of fragrant peony varieties and the development of floral-based products. The findings provide theoretical support for breeding new horticultural flower varieties and developing commercial peony products, enhancing the understanding of floral scent chemistry, and offering valuable information for the perfumery, floral food processing, and related industries.

中文翻译：

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通过 HS-GC-IMS 和代谢途径分析综合评估牡丹花的香味特征


本研究通过对不同牡丹品种中挥发性有机化合物（VOCs）的鉴定和比较，阐明其独特的香气特征以及构成牡丹花独特香气的常见VOCs，为选育优质牡丹品种和开发相关牡丹花奠定基础。产品。采用顶空气相色谱-离子迁移谱（HS-GC-IMS）结合主成分分析（PCA）、偏最小二乘判别分析（PLS-DA）对桃溪、紫鹤莲、白田、耀黄、大富贵、道金、红秀球、玛瑙盘。该研究鉴定了 87 种 VOC，揭示了样品之间 VOC 成分的显着差异。值得注意的是，与其他七个品种相比，BAITIANE 在颜色和 VOC 成分方面都表现出明显的差异。它表现出独特的高水平丁酸-M、丁酸-D、己醛-D、乙醇-D 和乙酸乙酯。十二种关键的差异 VOC 被确定为具有重大影响：乙醇-D、己醛-D、(e)-2-己烯醛-D、(e)-2-己烯醛-M、己醛-M、丁酸-M、乙酸-D、乙酸-M、丁酸-D、乙酸乙酯、噻吩和二甲硫醚。 KEGG 通路分析强调了外源生物降解、萜类化合物代谢和氨基酸代谢在 VOC 生物合成中的作用。该研究结果对于芳香牡丹品种选育和花卉产品开发具有重要意义。 研究结果为园艺花卉新品种选育和商品化牡丹产品开发提供理论支撑，增进对花香化学的认识，为香料、花卉食品加工及相关行业提供有价值的信息。